More from Lucia

Survey Day: February 23, 2017

22 February, 2017: Our last two surveys in January and December have had the highest response rates we’ve ever seen as a company. It’s so nice to feel such a big group of people helping make Clover better. If you received a survey card at a Clover location today, follow the link below to take the survey. And if you do take… Read More

Mezze bar

13 February, 2017: Jenny has been researching ways for offices to eat Clover. She put together these Mezze Bars. I went with her the other day to set up one of our first orders, on the 27th floor of an office building next to CloverFIN. People were walking by and gasping. Since then, we’ve already sold 6. The Mezze Bar… Read More

145 degree breakfast egg

7 February, 2017: Our breakfast sandwich features a 6.5 minute egg. We boil it, shock it in an ice bath, then hold it warm. We serve something like 12,000 of them each year. We make eggs in very small batches. A while ago, Ayr brought up the idea of using a circulator to keep the temperature of the warm bath consistent.… Read More

Hail the Sunchoke

27 January, 2017: Don’t worry, the classic breakfast sandwich isn’t going anywhere. But now it has some new friends. 3 seasonal breakfast sandwiches have hit the menu the past few months. Peppers and Queso Fresco in September. Delicata Squash and Smoked Cheddar in October. These are sunchokes. Winter is their season. A customer told me sunchokes grow wild in his backyard this… Read More

BUILDING A BETTER MEZZE. Step 1: Labne

27 January, 2017: These guys signal the beginning of what might be the best item to come out of Clover in 2017. If you haven’t had Mezze before, it’s a way of eating that exists all over the Middle East. Creamy dips, chunky spreads, preserved vegetables, cooked vegetables, pickled things, raw salads, and pita bread. It’s often eaten while drinking alcohol,… Read More

“If you don’t like beets, this sandwich is for you”

19 January, 2017: I am at CloverLMA right now, and we’re trying the Hungarian Beet Sandwich. Alshane just tried it and said, “If you don’t like beets, this sandwich is for you.” Michael Docter, the best beet farmer in MA, will be joining us at CloverLMA today at lunch. If you think  you don’t like beets, come down to 360… Read More

Survey Day: 1/19/17

19 January, 2017: Lucia here. If you were handed a Survey card in line today at Clover, click here to take the survey. Thanks again for taking the time to help us build a better Clover. (Note, you need to click on the post in order to click the link.)   Read More

Neutral daikon smell 2017

9 January, 2017: That’s Chris tasting daikon radish straight from the field at Michael Docter’s farm in Hadley, MA. It was a really really good crop, better than Michael had expected. And this created a big problem. This November, there were 10,000 pounds of beautiful spicy sweet daikon lying under the soil. But there are not a lot of restaurants in Boston that would know… Read More

Make it better at home this winter

23 December, 2016: Our goal next year is to teach 1000 customers to cook at home. We’re teaching all the skills we know. Soups, sodas, pickles, hot sauce, and the foundation of everything: knife skills. Classes are happening weeknights, they’ve gone down in price, they’re at a Clover near you. When you cook even 1 meal a week at home, you have the power to… Read More